Prep 3 hrs
Cook 15 mins
Crispy, buttery and so delicious! -- plan ahead the dough needs to chill for a minimum of 3 hours or up to 3 days --- the success of this cookie will depend on the quality of butter that you use so purchase the best! Since the dough is very thick I suggest to use a stand mixer for mixing --- for *CHRISTMAS* coat in coloured sugar, also haven't tried it as yet but I plan on adding in some finely chopped candied maraschino cherries or dried fruit to the cookie batter for Christmas, so you might want to give that a try! --- servings is only estimated.
- 2 cups butter, room temperature (1-pound butter, no substitutes please!)
- 2 cups white sugar (for a sweeter cookie increase sugar slightly)
- 2 -3 teaspoons almond extract
- 2 large egg yolks
- 1⁄2 teaspoon salt
- 2 cups all-purpose flour
- sugar, for coating (optional)
- Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
- Beat in egg yolks until combined.
- In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
- Remove to a surface and work the dough using with clean hands until smooth.
- Divide the dough evenly in half.
- Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
- Place onto lightly greased baking sheet.
- Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
- Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.
Excellent, excellent cookie! I halved the recipe. The dough is very sticky, but I managed to plop it onto a plastic wrap sheet, then shaped it into a square log. I froze it then used my chef's knife to cut cookies as thinly as possible and baked them on a silicone mat for exactly 12 minutes! Mine came out a nutty brown color, and very crisp and buttery. This is exactly what I was looking for, thank you so much for sharing this! They remind me of the European butter cookies you buy in tiny boxes! I'm so excited I can make this myself now!